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Impact of pectin and carboxymethiylcellulose on rheological properties of wheat flour

The impact of two selected hydrocolloids (pectin and carboxymethyl-cellulose) on the pasting properties of wheat flour with different amylograph and Hagberg-Pertens Falling Number. In addition to other quality parameters, amylolytic activity of flour largely influences gelation processes of starch and quality of end product. It is possible to modify and the pasting properties of starch gel by adding specific hydrocolloids. The examination results showed that by adding low concentrations of hydrocolloids (0.2-2.0% of pectin and 0.075-7.75% CMC) the amylograph parameters and the Falling Number value of wheat flour were largely modified. The extent of their effect depended and the pasting properties of starch gel by adding specific hydrocolloids. Dependent on amylase activity of flour and the type of hydrocolloids, the addition of lower concetration of gydrocolloids (0.075-0.4%) decreased maximum viscosity while higher concentration of hydrocoloids incremented the maximum viscosity. Different concentrations of each tested hydrocolloid affected in ddifferent ways the pasting properties of tested wheat flour. The obtained results showed that changes of starch viscosity could be measured by an amylograph and the Falling Number even at lower concentrations of the added gydrocolloids. High correlation was oberved by comparing the Falling Number parameters and those obtained were important to determine the use of hydrocoloids and their lowest requered concentrations.

amylolytic activity hydrocolloids; wheat flour; pasting properties

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